Caramelized cabbage, anchovies and pepperoncini linguini

Ingredients

  • 5 garlic cloves, peeled and crushed

  • 2 tablespoons unsalted butter

  • 1 onion

  • 4 anchovy fillets

  • 1/2 cup coarse bread crumbs  ( homemade)

  • 1/4 teaspoon black pepper, plus more, to taste

  • Kosher salt, to taste

  • Linguini

  • 1/3 cup extra virgin olive oil

  • 1/2 teaspoon red chile flakes  (pepperoncini)

  • Half a lemon

  • 8 cups shredded cabbage

  • 2/3 cup grated pecorino or Parmesan.

Directions

1.Mince one garlic clove. Melt the butter in a small skillet over  medium heat.

2.Add the anchovies and cook, mashing with a spatula, until they dissolve into the butter. Stir in the minced garlic and cook until  fragrant.

3. Stir in the bread crumbs and cook until bread is  golden brown, about 2 minutes. Season with black pepper. Put aside in a small bowl.

4. Bring a large pot of heavily salted water to a boil. Add the pasta  and cook according to package instructions until barely al dente. 

While the pasta cooks, heat the oil in a large skillet over  medium-high heat.

5. Add the remaining garlic and cook until golden brown.

6. Slice the onion into strips and add to the pan.  Add the chile and cook until fragrant. Stir in the cabbage and cook,  stirring occasionally, until it begins to caramelize, about 10 minutes or more.  

7.Toss in the pasta and and add some of your pasta water to make a nice sauce.

8. Add bread-crumb mixture and heat through, then quickly  toss in the cheese and remove from heat.

9. Season with salt and more  pepper, if desired, and serve immediately. Add more bread-crumps if you wish and a splash of lemon.

Clarissa Llenza